Scrumptious food at Craig Y Nos Castle

Last weekend me and a couple of mates spent the night at CRAIG Y NOS CASTLE (Rock of the Night) in the Brecon Beacons, Wales. There a good choice of bunkhouses in the Brecon Beacons and we decided to stay in this one so we could treat ourselves to a meal in the restaurant. ‘Treat’ being the operative word – we were not disappointed it was scrumptious food.

The menu was mouth watering and extensive and the restaurant itself – nestled within the Castle was beautifully decorated and very atmospheric – full of artefacts from its past owner Madame Adelina Patti. So what did we have? For starters I can vouch for the lemon sole goujons with a creamy garlic dip. Others around the table tried the deep fried brie and cranberry sauce, the home made vegetable soup or the Mozarella sticks and chilli dipping sauce. On to the mains and my beef medallions in a creamy mushroom and brandy sauce melted in the mouth and the steak was cooked just how I liked it and had requested … medium rare. My companions also tucked in to minted lamb steak, a rack of lamb, sirloin steak with onion rings and grilled tomatoes or duck breast with a black cherry sauce on a bed of cous cous. From the oohs and ahhhhhhs coming from my friends I think they enjoyed the mains too.

Scrumptious food at Criag Y Nos Castle

Last but certainly not least came the puddings my pear and caramel cheesecake was divine. The Tennessee Mudhopper (chocolate aero cheesecake), the very retro Black Forest gateaux and the homely and comforting apple pie and custard quite spookily disappeared too. Was it the influence of the ghostly goings on that Craig Y Nos is now famous for? No it was just coz this was blooming truly scrumptious food!

So if you are staying at Craig Y Nos Castle I really recommend treating yourself to a meal. You’ll also not be disappointed by the waiting on staff – attentive, courteous and never once turned a hair when bombarded by all our questions about the puddings which had them scurrying back and forth to the kitchens to ask the chef. Thank you Craig Y Nos!